Kadhai Chicken Pepper Fry Recipe

Indian cuisine · 225 calories

Kadhai Chicken Pepper Fry recipe

About this recipe

Kadhai Chicken Pepper Fry is a delightful Indian dish that combines tender chicken pieces with a medley of aromatic spices, bell peppers, and onions, all stir-fried to perfection in a kadhai (wok). This medium-spiced dish is rich in flavor, featuring a balanced heat from freshly ground black pepper and a blend of traditional Indian spices. Perfect for a family breakfast or brunch, this dish pairs wonderfully with hot parathas, naan, or steamed rice, making it a wholesome and satisfying meal. Its balanced macros and moderate spice level cater to a variety of palates, ensuring a delicious and hearty start to the day.

Ingredients

  • 500 g Chicken Whole
  • 500 g Onion
  • 500 g Capsicum Green
  • 1 kg Bell Peppers
  • 200G Adrak Lasun Paste (200g)
  • 50 g Black Pepper Powder
  • 50g Everest Garam Masala
  • 100G Oleo
  • medium Chilli Green Long
  • 100 g Coriander Leaves
  • - Coriander Powder
  • 100 g Jeera
  • 100 g Salt
  • 500 g Tomato - Hybrid
  • 20 g Turmeric Powder

Instructions

  1. 1. Heat 2 tbsp of vegetable oil in a kadhai or wok over medium heat. Add the cumin seeds and let them splutter for 30 seconds.
  2. 2. Add the sliced onions and sauté until golden brown, about 6-8 minutes. Stir in the ginger-garlic paste and cook for another 1-2 minutes until fragrant.
  3. 3. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are lightly browned.
  4. 4. Mix in the turmeric powder, coriander powder, and freshly ground black pepper. Stir well to coat the chicken evenly with the spices.
  5. 5. Add the chopped tomatoes and salt. Cook for 8-10 minutes until the tomatoes soften and the oil starts to separate from the mixture.
  6. 6. Toss in the diced green and red bell peppers along with the slit green chilies (if using). Stir-fry for 3-5 minutes to retain the crunch of the peppers.
  7. 7. Sprinkle garam masala powder and mix well. Simmer for another 2-3 minutes to allow the flavors to meld.
  8. 8. Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with parathas, naan, or steamed rice.